A quick and healthy meal idea which is high in protein, low in fat and offers a full serving of veggies in each fritter. Serve with your favourite salsa and salad.
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Chickpea, Corn and Zucchini Fritters
7
Serves
0
Serves of fruit (per serve)
1
Serves of vegetables (per serve)Ingredients
- 400g can chickpeas, drained
- 1 cup self-raising white flour
- ½ cup self-raising wholemeal flour
- ½ tsp salt
- 310g can corn kernels, drained
- 1 zucchini, grated
- 1 tbs chives
- 2 eggs, lightly beaten
- 1 cup regular milk or almond milk
- 2 tbs olive or canola oil
Method
- Place drained chickpeas in a food processor and process until roughly chopped.
- Sift flours into a large bowl.
- Add chickpeas, corn, zucchini (courgette) and chives.
- Combine eggs and almond milk together and add to flour mixture, stirring until just combined.
- Heat oil in a large non-stick frypan over medium heat. Add ¼ cup of mixture, flatten slightly and cook 3-4 minutes each side until golden.
Recipe Notes
Fritters are great because they are so easy to make and you can add whatever vegetables you like. Diced capsicum or peas are just some of our favourite ideas.
Top with your favourite salsa or chutney to really bring out the flavours.
A quick and healthy meal idea which is high in protein, low in fat and offers a full serving of veggies in each fritter. Serve with your favourite salsa and salad.
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Nutrition per serving
|
1209 kJ |
9.51g Fat |
1.48g Sat. Fat |
37g Carbs |
4g Sugars |
6.4g Fibre |
10g Protein |
467mg Sodium |
| 564 per 100 g |
4.44g per 100 g |
0.69g per 100 g |
17g per 100 g |
2g per 100 g |
3g per 100 g |
5g per 100 g |
218mg per 100 g |
Acknowledgements
Recipe originally published by Nutrition Australia and created by Sanitarium Health Food Company.